Pesto, Artichoke, Baby Marrow and Mozzarella Pizza
Servings 4 pizzas
Difficulty Beginner
Total Time 2 hours 30 minutes COOK MODE
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INGREDIENTS
Pizza Dough
- 500g cake flour
- 10g yeast
- 5 tsp olive oil
- 350ml warm water
- 12g salt
Toppings
- ½ cup basil pesto
- 350g baby marrow, thinly sliced lengthways
- 1 x 400g can artichoke hearts, halved
- 1 Tbsp olive oil
- 250g mozzarella, grated
- 2 tsp Hinds Spices Southern Grill All-in-One Seasoning
- 1 Tbsp Hinds Spices Mixed Herbs
- 50g wild rocket
METHOD
- Place all the pizza dough ingredients into a bowl or mixer. Combine using your hands or the mixer’s dough attachment. Once combined, knead for 5 – 10 minutes until soft and stretchy.
- Place the dough into a large, lightly oiled bowl and cover with a cloth. Set aside to rise in a warm spot. The dough should double in size (after approximately 2 hours). Once risen, knock it down with your hands and shape into 4 balls.
- On a lightly dusted surface, roll out the dough balls into 4 pizza rounds.
- Place each pizza base onto a lightly floured baking tray.
- Heat a griddle pan on a high heat. Add the baby marrow slices and artichoke hearts and drizzle with olive oil. Grill for 2 minutes on each side, until nicely charred. Set aside.
- Preheat the oven to 180°C.
- Brush the pizza bases with the pesto, spreading right to the edges. Top with baby marrow slices and artichoke halves. Add the grated mozzarella and sprinkle the Hinds Spices Southern Grill All in One Seasoning and Hinds Spices Mixed Herbs.
- Bake for 15 – 20 minutes until golden and cooked.
- Top with fresh rocket and serve.